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Potato-Zucchini Latkes (P, TNT)
Source: Unknown
Serves: 4 to 6

2 large Russet potatoes, peeled and grated
1/2 small zucchini, peeled and grated
1 green onion, finely chopped
1/2 cup of flour
3 eggs
1 tsp. baking powder
1 tsp. oil
Salt, to taste
Pepper, to taste
Oil, for frying

Squeeze the liquid from the grated potatoes and zucchini, separately.

Mix them together and squeeze them again. Add the finely chopped green onion, eggs, baking powder, oil, and salt and pepper to the grated vegetables. Add the flour while mixing.

In a deep frying pan, pour 1" oil. Wait until oil is smoking, then drop a spoonful of mixture in the oil. Adjust temperature of oil as needed. Turn over latkes when golden brown. Place latkes on paper towels to drain oil. Serve hot or freeze when cool.

Poster's Notes:
The tried-and-true traditional potato latke, but with a bit of zucchini and green onions for color and taste.

Posted by Devy Stone

Nutritional Info Per Serving: N/A